Buttermilk Caramel Syrup

This syrup converted my husband to French Toast. It trumps regular syrup any day (even the pure maple stuff). It's amazing on desserts, too--you'll see. It's soooo delicious. 

Buttermilk Syrup
printable version

3/4 cup buttermilk
1 1/2 cups sugar
1 stick real butter (1/2 cup)
2 TBS corn syrup
1 tsp baking soda
1 tsp vanilla

Combine all ingredients but vanilla in a very large pot. 

Bring to a boil and reduce heat to low (but adjust as necessary to keep it bubbling). Cook, stirring constantly for 8-9 minutes. 

After all the stirring and bubbling, remove from heat. Give it one last stir, and it will condense into this: 

Makes about 2 cups. Mmmmm!!!

Chocolate Whipped Cream

This stuff is so good I started sneaking finger-dips and spoonfuls. I've never loved whipped cream so much! We ate our with strawberries. I later put a dollop on my hot cocoa, and that was one of the best cocoa-ideas I've ever had. I've been daydreaming of making all these incredible chocolate desserts now that I would top with chocolate whipped cream. Mmmm.

Whipped cream itself is quite easy. You can get all technical and chill the bowl and beaters first, but I've found that it's okay to wing it. (Not the case with meringue, I must add).

Combine 1 cup whipping cream (just use an entire half-pint carton),
2 TBS sugar, 
1/2 tsp vanilla. 
Beat with electric mixer on medium speed until soft peaks form.
Don't beat it to death or you'll have a sort of...butter-cream concoction. Still rather tasty, but not at all what we're aiming for.

Now! For the chocolate!!!
Add 2 TBS unsweetened cocoa powder
and 1 TBS additional sugar.
Beat into delightful fluffiness.

It is so good.

Chocolate Cake

This is...probably the soul of chocolate goodness.

I made it one day as a romantic Just Because surprise for Michael. 

It's dense and moist and perfect. I wouldn't make a chocolate cake if it were even slightly "dry." 

This cake is committed to absolute chocolateyness.

You know how people say the way to a man's heart is through the stomach?

I think there's a definite pathway to my heart labeled Chocolate.

Chocolate Cake

printable version

3/4 cup butter

3 eggs

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

2 cups sugar

2 tsp vanilla

1 1/2 cups milk

Now follow the directions carefully. This is homemade cake, and it's slightly particular in its science.

1. Allow butter and eggs to stand at room temperature for 30 minutes (or bring egg to room temp by letting sit in cup of warm water--it has to be room temp for it to emulsify properly with other ingredients! And don't overheat the butter, make sure it's room temp, too!). 
2. Grease bottoms of two 8x8x2-inch square or 9x1.5-inch round cake pans. Line bottoms of pans with waxed paper (you can trace the pan for the right size). OR grease on 13x9x2-inch baking pan. Set pan(s) aside.
3. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside.
4. Preheat oven to 350*F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds (yes, count). GRADUALLY add sugar, 1/4 CUP AT A TIME, beating on medium speed until well combined. Scrape sides of bowl; beat 2 minutes. 
5. Add eggs ONE AT A TIME, beating after each addition. Beat in vanilla. ALTERNATELY add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more (yes, count again). Spread into prepared pans. 
6. Bake for 35 to 40 minutes for 8-inch pans and 13x9 pan, 30 to 35 minutes for 9-inch pans (until a wooden toothpick inserted near center comes out clean). 
7. Cool cake layers in pans on wire racks for 10 minutes. Be patient. 
8. Remove layers from pans. Peel off waxed paper. Cool thoroughly on racks-- really. (With 9x13, just let it cool and leave it in the pan, of course). 

For the amazing finish, which is essential to making this cake adventure sinfully chocolate, frost with ganache. 

Yes, mmm, ganache. 

Ganache

As long as I can make ganache, 

I'll maintain pride in my cooking panache.

:) I think chocolate makes me silly. 

Ganache

printable version

1 cup whipping cream (half pint)

12 oz. (2 cups) semisweet chocolate chips 

(you can use milk chocolate or bittersweet, but this is the best)

In a medium saucepan, bring whipping cream just to boiling over medium-high heat. 

Remove from heat. Add chocolate but DO NOT STIR. 

Let stand 5 minutes, then stir until smooth. Cool 15 minutes. 

This frosts an 8- or 9-inch layer cake (double for thicker amounts of frosting).

Variation: Truffle Frosting

 Prepare Ganache as above, except double ingredients and use milk chocolate pieces only (NOT semisweet or bittersweet). 

Instead of cooling for 15 minutes, transfer to a large mixing bowl, cover and chill overnight. 

Beat with an electric mixer on medium speed about 30 seconds or until fluffy and of spreading consistency. 

This frosts tops and sides of two 8- or 9-inch cake layers.

Oaty Muffins

We ate these before I got a picture. I'd say sorry, but that's just how good these are.
These use oat flour, which in this case is just my quick oats blended to a powder. You could use fancier oats (rolled, old fashioned, etc.), but the quick oats are best for making these muffins especially moist.
The difference between types of oats in baking is the resulting texture and moisture. Quick oats make things softer by absorbing wet ingredients better, and rolled oats give you a more grainy, flavorful result. So choose based on whether you want flavor or moisture, but these muffins are amazing because of the moisture. 

Oaty Muffins
printable version

1 cup flour
3/4 cup oat flour
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt
1 egg, beaten
3/4 cup milk
1/4 cup cooking oil (can sub with butter, but the oil is another part of the moisture in these muffins)

1. Preheat oven to 400*F. Grease muffin cups or line with paper cups; set aside. I found that this recipe makes 11 muffins. I'm okay with that odd number. 
2. In a medium bowl, combine flour, oat flour, sugar, baking powder and salt. Make a well in center of flour mixture; set aside.
3. In another bowl, combine egg, milk and oil. Add egg mixture all at once to the flour mixture. Stir just until moistened. Batter may be smoother than typical muffins. 
4. Spoon batter (I'd say around 2 oz. per cup), filling each about 2/3 full. 
5. Topping- In a small bowl stir together 3 TBS packed brown sugar, 3 TBS oat flour and 1/4 tsp ground cinnamon. Cut in 2 TBS butter until the mixture resembles coarse crumbs. Spoon over muffins. 
6. Bake 18 to 20 minutes. 

Homemade Spaghetti Sauce

I doubt I could get a very pretty picture for this... but it tastes wonderful. It's everything I could want spaghetti sauce to be! We ate ours with spaghetti squash.

Homemade Spaghetti Sauce
printable version


1 lb. ground beef or sausage (if you'd rather do meatless, just add 1 TBS oil in the first step)
1/2 cup chopped onion (1/2 large onion--you can double if you love onions)
1/2 cup chopped green sweet pepper
1/4 cup chopped celery
2 cloves garlic, minced
6 large tomatoes, peeled and chopped (4 cups) OR two 14.5-oz cans diced tomatoes, undrained
one 6-oz. can tomato paste
2 TBS snipped fresh parsley OR 2 tsp dried parsley, crushed
1 TBS snipped fresh basil OR 1 tsp dried basil, crushed
1 TBS snipped fresh oregano OR 1 tsp dried oregano, crushed
2 tsp snipped fresh marjoram OR 1/2 tsp dried marjoram, crushed
1/2 tsp cinnamon (that's an Italian secret!)
1 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
shredded mozzarella cheese, one or two handfuls (tip from Marcy Jackson)

1. In a large saucepan cook beef or sausage with the onion, sweet pepper, celery and garlic until meat is brown; drain. 
2. Stir in tomato, tomato paste, 1/3 cup water, parsley, DRIED herbs (if using in place of fresh), sugar, sugar, pepper and cinnamon. Bring to boiling; reduce heat. 
3. Simmer, covered, for 30 minutes. Uncover and simmer for 10 to 15 minutes more or to desired consistency, stirring occasionally. 
4. Stir in FRESH herbs, if using.
5. (You would cook pasta at this point). 
6. When sauce is done, add mozzarella cheese and stir until cheese has melted. This adds a creamy, thicker flavor to the sauce.

I love topping my spaghetti and sauce with parmesan cheese.
You could leave out the meat and make meatballs to add with the meal.
When I made this, I used all dried herbs--fresh would obviously be better, but the sauce still doesn't disappoint with dried. I also did only 3 tomatoes with 1 can of diced.
You could add mushrooms, if you like. Saute them separately and add for the last 10 to 15 minutes of simmering to avoid overcooking the mushrooms.

Spaghetti Squash

This is spaghetti squash.

It is super good for you (very low-carb), and it is super yummy. 

It isn't really meant to be a replacement for spaghetti as far as taste goes, but you can eat it the same way.

Spaghetti squashes are round and yellow. A 2-lb. squash can easily feed a family of four, depending on how big you like your spaghetti servings. 

They can be cooked in the oven, but it's so fast and easy to do it in the microwave! 

Poke holes with a knife or fork all around the squash (this will allow steam to escape while it cooks-- very important for avoiding explosions). Poke deep. 

Place squash in a bowl or on a plate in the microwave and cook for 4-6 minutes per pound. You may want to turn the squash halfway through. 

When it is done, check the skin for softness. It will still feel like a tough shell, but you will be able to easily push and dent it. 

Let it cool enough for handling, then slice the squash in half. Pick out any seeds you can find (or leave that for last, when you've pulled out all the strands). 

Using a fork, scrape the sides of the squash. The "meat" will come away in strands, much like spaghetti. 

You can scrape all the way to the shell. 

If you only need to use half of the squash, place the other half in a large Ziploc in the fridge. Stores well.

Butternut Squash Soup

This soup is incredible. It's more like a bisque with its creamy, rich texture. It's restaurant quality (if we're talking about the best restaurants out there). The first time I had it was years ago when we were invited to the home of a woman who was hosting a Russian pianist. Michael speaks Russian and loves music, so she wanted us there to help welcome him. The entire evening was perfect, but I have especially remembered that soup with great fondness. :)

Butternut Squash Soup
printable version

3 cups peeled, diced butternut squash (about 1 small)
2 cups thinly sliced carrot (4 medium)
3/4 cup chopped onion (I used 3/4 tsp onion powder as an emergency sub)
1 TBS butter
2 14-oz cans (that's 3 1/2 cups) reduced-sodium chicken broth (my favorite is Swanson's)
1/4 tsp ground white pepper (black will work)
1/4 tsp ground nutmeg
1/4 cup half-n-half or light cream (while making pumpkin pie for Christmas, I learned from my niece Autumn that evaporated milk can be a substitute for this)
toasted pumpkin seeds as garnish (optional)

I peeled and diced the squash and carrots the night before. It's not hard, just a little time-consuming. Make sure you peel the squash past the "rind." (If you slice the ends first, it will be easier to see how deep you need to go).
All of these substitutions I've noted on here are what I did. The soup was amazing even so...but I have to say, following the recipe exactly will give you the very best version of this soup. Especially when it comes to white pepper. 

In a large covered saucepan cook squash, carrot and leek in hot butter over medium heat about 8 minutes, stirring occasionally.
Add broth. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are tender. Cool slightly.

Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining squash mixture. Return all of mixture to the saucepan.
Add white pepper and nutmeg; bring just to boiling.
Add half-n-half; heat through.

Serve hot! 

(Optional: garnish with toasted pumpkin seeds).